Ingredients (serves 4)
1 tbsp sesame seeds (white & black)
1 tsp Maldon sea salt
24 quail eggs
2 tbsp dark soy sauce
1 tbsp olive oil
40 cherry tomatoes
- Scatter the sesame seeds inside a nonstick pan and place it on medium heat. Jiggle them around for 4 minutes or so, until toasted evenly, then remove from the heat. Once cool, tip into a food processor, add the salt and blitz in a few pulses, to break up the seeds just a little.
- Fill a medium pan with water and bring to a boil. Place the eggs inside and simmer for two minutes for soft-boiled. Remove, refresh in cold water and peel. Mix the soy and oil in a bowl, add the eggs, coating them in the mixture, and marinade for 30 minutes.
- Place a griddle pan on a medium to high flame and leave until hot. Lift the eggs out of their marinade and place on the griddle. After 20 seconds, turn them and leave for another 20 seconds, to get char marks on all sides. Remove, stick each egg on a wooden skewer with some cherry tomatoes and serve warm, or at room temperature, with the sesame salt alongside for dipping into.
- Quail eggs are a more playful way of having eggs as a healthy snack
- Eggs contain various vitamins including Thiamine (B1), Riboflavin (B2), B6, B12 which are known for reducing fatigue, Pantothenic Acid (B5) which is known for reducing the stress, Biotin which is known for strengthening hair & nail
- Tomatoes are best enjoyed in the summer season. Tomato is a fructo-oligosaccharide food so feeds the beneficial bacteria in our gut (prebiotics).
Recipe inspired by Ottolenghi